Gnocchi with ricotta and pumpkin pesto

Gnocchi with ricotta and pumpkin pesto


An alternative variety to traditional gnocchi, a rich, colourful and full of taste recipe for all pumpkin lovers.

Ingredients for 4 people

For the gnocchi

  • 250g of ricotta
  • 4 tablespoons of pumpkin pesto
  • 30g of Parmesan
  • Salt
  • 1 egg
  • 150g of 00 flour
For the sauce
  • 4 tablespoons of pumpkin pesto
  • Just enough butter
  • 50g of Parmesan
  • 100g provolone cheese (diced)
  • 100g chestnut mushroom (chopped)
  • Single cream to taste

(1) In a bowl mix well with a wooden spoon the ricotta, pesto, salt, 1 egg, Parmesan and flour, mix well with a wooden spoon until creating a medium-soft dough. (Should the dough be too wet/soft, add more flour to it until happy with the consistency).
Once the dough is ready, set it aside.

With the help of two spoons, start taking small quantities of dough (create small oval shapes) and line them up on a chopping board until all the dough is finished. You are creating the gnocchi.

(3) In a pan, stir fry the chopped mushrooms with a knob of butter and adjust with salt and pepper. Cook for up to 10 minutes until brown, then add the pumpkin pesto, Parmesan and a dash of single cream. Mix well.

(4) Bring water to the boil in a pot, add salt and toss the gnocchi in. When they come to the surface, drain them immediately. It will take up to a minute. Do not overcook gnocchi otherwise they will easily dissolve.

(5) Move the gnocchi into the pan with the pumpkin sauce, mix well and transfer them to an ovenproof dish, adding the provolone cheese on top. Bake the gnocchi at 200 degrees for a few minutes allowing the provolone cheese to melt.

Serve hot with a sprinkle of parsley on top.

Buon appetito! 

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